Roasted Pepper Potato Soup Recipe |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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If you love roasted red peppers this is for you. YUM. Enjoy. Ingredients:
2 medium onions, chopped |
2 tablespoons canola oil |
1 (7 ounce) jar roasted sweet red peppers, undrained and chopped |
1 (4 ounce) can green chilies, drained and chopped |
2 teaspoons ground cumin |
1 teaspoon salt |
1 teaspoon ground coriander |
3 cups potatoes, diced and peeled |
3 cups vegetable broth |
2 tablespoons fresh cilantro, minced |
1 tablespoon lemon juice |
1/2 cup reduced-fat cream cheese, cubed |
Directions:
1. In a large saucepan, saute onions in oil until tender.
2. Stir in the roasted peppers, chilies, cumin, salt and coriander.
3. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
4. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
5. Stir in cilantro and lemon juice.
6. Cool slightly.
7. In a blender, process the cream cheese and half of the soup until smooth.
8. Return all to pan and heat through.
9. Serve and Enjoy!
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